Water activity of osmotically dehyd

Water activity of osmotically dehydrated and CaCl2 infused purple sweet potatoes are shown in Figure 2. Aw was decreased in the samples during storage under both temperature (4C & RT). Aw of purple sweet potatoes that were undergone for osmotic process at room temperature storage was ranged lowest (0.9343) and storage at 4C was ranged lowest (0.9400). Aw of osmotically dehydrated purple sweet potatoes during storage was significantly differed under different temperature storage. The samples storage at room temperature was losing Aw more quickly when compared with 4C. การเติมเกลือ น้ำตาล หรือส่วนผสม (Ingredient) อื่น ๆ ลงไป โมเลกุลของสารเหล่านั้นจะไปจับพันธะกับน้ำอิสระทำให้ค่า Water Activity ลดลงไปด้วย

ผลลัพธ์ (อังกฤษ) 1:

Water activity of osmotically dehydrated sweet potatoes are purple and CaCl2 infused shown in Figure 2 was decreased in the Aw. samples during storage under both temperature (4C & RT) of purple sweet potatoes that Aw. were undergone for at room temperature storage osmotic process was lowest (0.9343) storage and ranged at 4C was lowest ranged (0.9400). the purple sweet potatoes of osmotically dehydrated Aw during storage under different storage temperature was significantly differed The samples at room temperature storage. was losing more quickly when compared with Aw 4C. salt, sugar or other ingredients (Ingredient) into. The molecules of the substance, they will go with an independent water, Water Activity decrease.

ผลลัพธ์ (อังกฤษ) 2:

Water activity of osmotically dehydrated and CaCl2 infused purple sweet potatoes are shown in Figure 2. Aw was decreased in the samples during storage under both temperature (4C & RT). Aw of purple sweet potatoes that were undergone for osmotic process at room temperature storage was. ranged lowest (0.9343) and storage at 4C was ranged lowest (0.9400). Aw of osmotically dehydrated purple sweet potatoes during storage was significantly differed under different temperature storage. the samples storage at room temperature was losing Aw more quickly when compared with 4C. the. add salt or sugar mixture (ingredient) to other molecules, they are bound to catch the water, making it independent of the water Activity dropped.

ผลลัพธ์ (อังกฤษ) 3:

Water activity of osmotically dehydrated and CaCl2 infused purple sweet potatoes are shown in Figure 2. Aw was decreased. In the samples during storage under both temperature (4C & RT). Aw of purple sweet potatoes that were undergone for osmotic. Process at room temperature storage was ranged lowest (0.9343) and storage at 4C was ranged lowest (0.9400). Aw of osmotically. Dehydrated purple sweet potatoes during storage was significantly differed under different temperature storage. The samples. Storage at room temperature was losing Aw more quickly when compared with 4C. Adding sugar, salt, or a mixture (Ingredient). The other down those molecules to catch bond with the free water makes the Water Activity reduced.